Baingan bharta offers a symphony of textures and tastes that is both authentic and satisfying. This rustic Indian dish, traditionally made with fire-roasted eggplant, a blend of aromatic spices, and a touch of tanginess, has captivated taste buds for centuries and remains a cherished staple in many households.
At the heart of baingan bharta lies the charcoal-roasted eggplant, its skin softened and its flesh infused with a tantalizing smoky flavor. The roasting process, often done over a traditional tandoor or open fire, imparts a depth of flavor that is unmatched by other cooking methods, creating a unique culinary signature.
Baingan bharta is incredibly versatile, allowing for customization to suit individual preferences. For a richer flavor, add a dollop of yogurt or cream to the bharta. If you prefer a spicier dish, increase the amount of chili powder to your liking. For a touch of smokiness, add a pinch of smoked paprika or garam masala.
Baingan Barta
Ingredients
- 2 Medium eggplants cut in half
- 1 medium onion finely diced
- 2 Red chilies +/- to taste, finely chopped
- 2 large tomatoes diced
- 1/4 cup Frozen peas thawed
- 1 tsp Coriander powder
- 1/4 tsp Cumin powder
- 1/2 tsp Kashmiri red chili powder
- 1/2 tsp Coriander powder
- Salt to taste
- Chopped coriander for garnish
Instructions
- Coat eggplant in a bit of oil, place on baking tray cut side down, and roast at 220C for 20 min or until the eggplant skin starts to look crinkly and starts to sink(this will vary from oven to oven so keep a close eye).
- Scoop out the eggplant, eliminating any extra water and mash it well.
- In a pan, heat up some olive oil, add onion and sauté for 2 min, then add red chilies, cumin, coriander powder and salt, stir for 30 sec.
- Add tomatoes and cook until tomatoes are completely softened and jammy.
- Then add in mashed eggplant, mix and cook with the lid on for 2 mins. Stir in the peas and cook for another 2-3 min until the peas have softened. Now stir in the Kashmiri chili powder.
- Taste for salt, and garnish with coriander. Serve with roti or naan.
